Saturday, May 8, 2010

Orange & Poppyseed Cupcakes

Photography by Sue Ferris

1 Tblsp poppyseeds
2 Tblsp milk
2 cups self-raising flour
1 Tblsp grated orange rind
1/2 cup sugar
1/2 cup butter
1/4 cup orange marmalade
2 eggs
1/4 cup fresh orange juice
1 cup cream cheese, at room temperature
1 1/2 cups icing sugar
2 Tblsps fresh lemon juice
Silver balls (for decoration)

Preheat oven to 350°F. Line 12 x 1/2 cup muffin pans with paper baking cups. Soak 1 Tblsp poppyseeds in 2 Tblsps milk. Set aside. Place 2 cups self-raising flour, 1 Tblsp grated orange rind & 1/2 cup sugar in a bowl. Stir ingredients to combine.

Melt 1/2 cup butter & 1/4 cup orange marmalade in a saucepan over a medium heat. Stir into the flour mixture with 2 eggs, 1/4 cup fresh orange juice & milk mixture until combined. Spoon into the paper baking cups. Bake for 15-20 minutes or until a toothpick inserted in center of cupcakes comes out clean.

Use an electric beater to beat 1 cup cream cheese, at room temperature, & 1 1/2 cups icing sugar until soft. Beat in 2 Tblsp fresh lemon juice until light & fluffy. Place in the fridge for 1 hour or until the icing thickens. Spread over cool cupcakes & sprinkle with silver balls.

Makes 12 cupcakes.
Fresh Living - 10 May 2004, Page 44
Recipe by Alison Roberts